Crispy Garlic Bread
Garlic bread is crusty bread with a rich garlic and herb butter, baked until golden and crisp at the edges. It is the classic partner for pasta, soup and salad.
- 22 minTotal time
- 8Servings
- 210kcal / serving
- 5 gProtein
Fresh garlic and a short bake at high heat give it far more flavor than store-bought. It takes about 20 minutes from start to finish.
The science: why this works
- Softened butter spreads evenly and carries garlic flavor into the bread.
- Grated garlic mixes into the butter, so every bite has some, without big raw chunks.
- Baking open-faced exposes the most surface to heat, so the edges crisp while the middle stays soft.
- Parmesan adds salty, nutty flavor and helps the top brown.
- A final broil gives the golden color and the crunch.
Fat carries garlic flavor
Garlic flavor compounds dissolve in fat, not water. Mixing the garlic into butter spreads those compounds through the whole spread and delivers them to the bread, so the garlic tastes even and full instead of patchy and harsh.
Learn: Fat carries flavor →Raw garlic is sharp
Grating garlic breaks many cells and creates sharp-tasting allicin. Baking in butter mellows it and turns it sweet and nutty. Use less garlic if you prefer a mild bread, or more if you love the bite.
Learn: Start garlic in cold oil →Broil for color
Broiling gives intense heat from above, which browns the butter solids and cheese in seconds through the Maillard reaction. Watch closely, since the line between golden and burnt is only about 30 seconds. Even browning needs steady, close attention.
Learn: Broiling: top heat, close range →Crispy Garlic Bread
22 min · 8 servings · Italian · Side dish
Ingredients
Makes 8 servings
- 1loaf (350 g) Italian or French bread, halved lengthwise
- 120 gunsalted butter, softened
- 5 clovesgarlic, finely grated
- 2 tbspfresh parsley, finely chopped
- ½ tspkosher salt
- ¼ tspblack pepper
- 30 gParmesan, finely grated
- ½ tspdried oregano
Method
Tips for the best result
- Soften the butter at room temperature for 30 minutes so it spreads without tearing the bread.
- Use a loaf with a crisp crust and soft crumb, such as a French baguette or Italian loaf.
- Do not walk away while broiling; it browns in seconds.
Mistakes to avoid
- Using cold butter, which tears the bread; soften it first.
- Adding raw garlic chunks, which burn and turn bitter; grate the garlic into a paste.
- Leaving it under the broiler unattended, which burns the top; watch it.
Variations and swaps
- Top with 100 g shredded mozzarella for the last 3 minutes for cheesy garlic bread.
- Add 1/2 tsp red pepper flakes to the butter for a spicy version.
- Wrap in foil and bake 15 minutes at 375°F (190°C) for softer garlic bread.
- Swap fresh parsley for 1 tsp dried parsley or chives.
- Swap butter for olive oil for a dairy-free version, using 1/3 cup.
- Swap the Italian bread for ciabatta or a baguette cut into thick slices.
Storing and reheating
Wrap leftovers tightly and refrigerate within 2 hours and eat within 3 days. Freeze unbaked, buttered bread for up to 2 months. Bake from frozen at 375°F (190°C) for 15 to 20 minutes.
Crispy Garlic Bread: questions
What temperature do you bake garlic bread?
Bake it at 400°F (200°C) for 8 to 10 minutes, then broil for 1 to 2 minutes to brown the top.
Can I make garlic bread ahead of time?
Yes. Spread the garlic butter on the bread, wrap it tightly, and refrigerate up to 1 day or freeze up to 2 months. Bake just before serving.
Should garlic bread be covered with foil?
Cover it with foil for soft garlic bread, and leave it open-faced for crispy garlic bread. This recipe is open-faced.
How do you keep garlic bread from burning?
Use grated garlic, bake at 400°F (200°C) and only broil for 1 to 2 minutes while you watch it closely.
What bread is best for garlic bread?
A crusty Italian loaf or French baguette is best. The crust gets crisp while the inside stays soft and holds the butter.
